Crock Pot Venison Loin
- 1360.77-1814.36g venison loin roasts
- 56.69g envelope Lipton Onion Soup Mix
- 9.85ml beef bouillon
- 9.85ml Worcestershire sauce
- 2.46ml thyme
- 2.46ml rosemary
- 4.92ml garlic powder
- 1garlic clove, coarsely chopped
- 118.29ml onion, chopped
- 113.39g can canned mushroom slices, drained
- 1fluid ounce red wine (about a jigger)
- Salt and pepper roast on all sides and dredge in flour.
- In a heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
- Sauté onions and mushrooms in a skillet until mushrooms are a little brown.
- Put about 1 cup water in a skillet to deglaze. Pour all skillet ingredients into the crock pot; add the remaining ingredients to the crock pot and stir well to mix.
- Be sure there is just enough water to cover the roast.
- Turn on high for 6 hours then low for 2 hours or until ready to serve.
- Great on mashed potatoes!
Buy our Venison A Grade Loin Backstrap or Venison Loin Backstrap Steak for this recipe.
